Chapter 146 An Excellent Stirrup
Jiang Feng never fights an unprepared battle. Since he wants to learn the eight-treasure chestnut pigeon, he must study the origin of this dish carefully.
You wouldn’t know it if you didn’t search it. After searching online, I not only found out the origin of this dish, but also found out the love and hatred behind this dish.
Babaoxiang pigeon is a new dish modified by Sun Guanyun based on the traditional Chaozhou dish Pigeon Tunyan. It was once the signature dish of Jubaolou. The first food review in the first issue of "Zhiwei" was about Jubaolou's Babaosu. Xiangji was written by Xu Cheng himself.
As for why it was once a signature dish, it was because when Sun Guanyun was teaching his disciples, he liked to save a few tricks and wanted to leave the real skills to his own family. As a result, none of the many disciples he brought out learned how to make the authentic eight-treasure chestnut pigeon. The imitation version cannot satisfy the gourmets who come here for its reputation.
Gradually, Babao Chestnut Pigeon was no longer Jubaolou’s signature dish, but became a nutritious dish that tasted good.
The origin of Babao Li Xiangge is even more bizarre. Sun Guanyun’s father was once a well-deserved leader in the Cantonese cuisine industry and was respected by everyone. He had four apprentices with foreign surnames and many "named disciples" like Jiang Weiguo. In his later years, he adopted a godson, Sun Guanyun's younger brother Sun Maocai. He was extremely talented and talented, and his talent in cooking was frightening.
Sun Maocai is twenty years younger than Sun Guanyun, but his cooking skills are on par with him. After Sun Guanyun's father passed away, Sun Guanyun had to compete with Sun Maocai in their cooking skills in the presence of many gourmets for the position of the chef of Jubao House. The winner would be He is the new chef of Jubao House. And the final that some people still remember was between Ge Tunyan.
Sun Maocai won the competition, but had no intention of competing with his senior brother. After leaving the Jubao Tower, Sun Guanyun got the position of chef, but lost the confidence of a chef.
Sun Maocai first went to Guangdong Province and then to Hong Kong City. He seized the rapid development of Cantonese cuisine for more than ten years, absorbed the advantages of the major cuisines of flower growers and other countries, introduced the old and brought out the new, and became a well-deserved master of Cantonese cuisine.
Sun Guanyun got the position of chef, but Pigeon Tunyan became his lingering inner demon. He worked behind closed doors for more than ten years and finally got the eight-treasure chestnut pigeon, but he also missed the golden period of the development of Cantonese cuisine. He can beat Sun Maocai at pigeon swallowing, but he has long been left behind by him in cooking.
Jiang Feng looked at the history of Jubao Tower and felt that Sun Guanyun was really unlucky. Jubao Restaurant was opened by Sun Guanyun's father. Sun Guanyun's brothers received other inheritances from his father. The restaurant was supposed to be passed down to Sun Guanyun, and Sun Maocai had no intention of competing for it. He was Sun Guanyun's elder brother. He was too greedy to swallow the elephant. Seeing that his master was dead and Sun Guanyun was easy to bully, he joined forces with Sun Guanyun's second brother to plot to seize the restaurant.
His senior brother felt that his cooking skills were higher than Sun Guanyun's, so it was reasonable to hold a cooking competition, and he was determined to win the restaurant. As a result, he didn't expect that Sun Guanyun's father also retained some skills when he was teaching his disciples. The real secret skills were only passed on to his biological son and not to his godson. Naturally, gg was kicked out during the competition.
This shit-stirring stick drove Sun Maocai out of the Jubao Building, chased Sun Guanyun out of his inner demons, and turned the Jubao Building that could have been improved to the next level into the declining famous restaurant with a false reputation. This kind of shit-stirring ability, It can also be regarded as a pearl in the shit-stirring world.
Without this troublemaker, two brothers, Sun Maocai and Sun Guanyun, run Jubao Lou together. Jiang Feng believes that not only Jubao Lou will flourish in their hands, but Cantonese cuisine will also be even more brilliant.
Unfortunately, there is no if.
After eating such a wonderful melon, Jiang Feng originally wanted to see how Ge Tunyan and Babao Lixiang Ge were made, but he accidentally saw another melon related to Jubao Tower.
[Brothers are jealous? ! Jubao Tower may face the biggest crisis! 】
With the curiosity of the melon-eaters, Jiang Feng silently clicked in.
It is a very old-fashioned TV drama plot routine, and it is all based on rumors that because the eldest son's son, Sun Jikai, is very talented in cooking, Sun Guanyun intends to pass the treasure house to the eldest son, causing dissatisfaction with the second son.
"According to informed sources, the internal management of Jubao Tower is currently in chaos. Sun Guanyun left FJ in anger and went out to relax. There is no news. The editor speculates that he may have suffered an accident, but I don't know why the contents of his will have been kept secret."< br>
Jiang Feng:...
I silently clicked a report button to close this fake news.
Jiang Feng began to watch what Ge Tunyan and Babao Lixiang Ge were doing.
Pigeon swallow is a traditional dish in the Chaoshan area. The main ingredients are squab and fermented official swallow. It is a sacred nourishing food. It is loved by high-ranking officials because of its rarity and high nutritional value.
Its cooking method is also worthy of the favor of dignitaries. It requires removing the bones of the whole pigeon and stuffing the official swallow into the belly of the pigeon. Sun Guanyun's Babao Chestnut Pigeon is made by deboning the whole squab, stuffing it with a variety of ingredients, simmering it slowly, and finally thickening it. The essence of the whole dish lies in the final thickening, the preparation of the gravy, and the temperature during thickening. , all directly determine the final taste of Babao Chestnut Pigeon.
It can be said that the gravy is the charm of this dish.
Leaving aside the thickening, first of all, it is very difficult to remove the bones from the whole pigeon.
Theoretically speaking, the principle of deboning all poultry ingredients is the same as deboning a whole chicken. However, pigeons are small, have thin skin, and thin meat. The corresponding deboning is much more difficult. If you are not careful, the pigeon will be deboned. The shape will be ruined.
The most important thing is that Jiang Feng never removed the pigeon's bones.
The practice of stuffing various ingredients into the bellies of animals has been around since the Zhou Dynasty. One of the eight delicacies at that time was the cannonball, which consisted of killing a piglet, taking out the entrails and stuffing it with dates. Nowadays, the cannonball is still a well-deserved and extremely difficult dish. The big dishes are filled with more ingredients and the preparation methods are more complicated.
Whether it's the copycat version of three sets of duck made by Jiang Jiankang, the duck stuffed with glutinous rice on the New Year's Eve dinner table, or Sun Guanyun's eight-treasure chestnut pigeon, they are all cannonballs made in the Zhou Dynasty.
One characteristic of this approach is that it is difficult!
The more types of ingredients there are, the smaller the animals are and the more difficult it is. In terms of production difficulty alone, Babao Chestnut Pigeon is more difficult than the authentic three sets of duck.
The more Jiang Feng read and analyzed, the more he felt that it was impossible to learn this dish in just seven days.
Not to mention 100%, as long as he can make the eight-treasure chestnut pigeon at the 9th level, he can pin down Zhang Guanghang, a Chinese and French double cultivator, who is 1.92 meters tall, young and rich, and the popular male idol.
And it's repeated friction.
Jiang Feng thought about it and began to have a sense of the picture.
"Brother Feng, what are you thinking about? You're still giggling after being dumbfounded for so long?" Wang Hao looked confused.
"It's nothing." Jiang Feng stopped dreaming, "I want to push a person to the ground and rub him."
Wang Hao was shocked. Could it be that my wearing a vest and writing a new article were discovered?
"Who... is that person?"
"Zhang Guanghang." Jiang Feng was very honest. There was nothing he couldn't say. An estimated 31 of the top 32 people in the country wanted to push him to the ground and rub him.
Wang Hao asked cautiously: "You shouldn't be... towards him... although... but... Brother Feng... this kind of thing... are you..."
Jiang Feng silently took out the rolling pin from the cabinet and looked at Wang Hao with a smile.
"Have you been fooled by browsing those weird websites every day lately?"
"The dog thief looks at the staff!"
"Brother Feng, I was wrong. I didn't think that way. You misunderstood!"
"Bah!"
The results of CET-6 will be released at one o’clock this afternoon, and I will be in the first batch now.
(End of chapter)